adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Noodle-less Eggplant Lasagna
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour 25 minutes
Indulge in a flavorful low-carb lasagna with creamy ricotta, savory spinach, and marinara sauce layered between thinly sliced eggplant. A delicious twist on a classic dish!
Ingredients:
  • 2 medium eggplants, trimmed
  • Dash salt
  • 2 cups ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 box (9 oz) frozen chopped spinach, thawed
  • 2 cups marinara sauce
  • 1 cup mozzarella pearls
  • Shredded fresh basil leaves
Instructions:
  • Preheat oven to 375°F. Prepare 2 cookie sheets with parchment paper. Lightly coat a 9-inch pie plate or 8-inch round pan with olive oil cooking spray.
  • Thinly slice eggplant using a mandolin. Lay slices in a single layer on cookie sheets and lightly sprinkle with salt. Bake for about 6 minutes until slightly shriveled and almost tender. Let cool and keep oven on.
  • Combine creamy ricotta and savory Parmesan cheeses in a medium bowl. Wrap thawed spinach in a clean tea towel and vigorously squeeze out excess liquid. Incorporate the drained spinach into the cheese mixture until thoroughly combined.
  • Begin by delicately coating the bottom of the pie plate with a thin layer of marinara sauce. Carefully arrange eggplant slices, slightly overlapping, to completely cover the sauce. Spread one-third of the cheese mixture over the eggplant, then add another layer of sauce. Repeat this process twice more, layering eggplant, cheese mixture, and sauce, finishing with a final layer of sauce. Sprinkle mozzarella pearls over the top. Cover the pie plate with foil.
  • Place in the center of the oven and bake for 30 minutes. Remove foil and bake for an additional 15 to 30 minutes until the cheese and sauce are bubbly and the eggplant is tender. Let it cool for about 10 minutes before serving, and sprinkle the top with basil.

Similar Recipes